Savannah courier. (Savannah, Tenn.) 1885-1979, 1887-12-01

cP,stuiIs- rirst HOOr 'front.'
1t is a common enough sign in Lon
don, where the business of tea-tasting
is important and widespread. Brown,
Jones q Smith have in their place of
business a little low table paved with
porcelain saucers that hold many
varieties of tea, afstove whereon
bright copper kettle sings merrily, two
desks and few chairs. A young man
IN charge brewed cup of what the re-
porter atonce pronounced to be good
English breakfast tea, but which was
in reality an inferior quality of Sou
chong
"The arrival of the professional tea
faster in America" said the Young
man, sis OF comparatively recent date,
and we are consequently very few.
Laying aside all thought of malt
liquors, tea may be said to be the
national beverage of the Englshman,
and there is perhaps no people in the
world more capable of judging as to
the merit and value of the various crops
than they. 800 f -H
"For years dealers in America had to
rely upon their European agents for the
quality and flavor of tea, but after
awhile tea-tasting became a business
here, just as it has long been in other
countries. For years the majority of
the tea used in America came via the
Suez Canal to this city. This was very
much cheaper than to ship it overland.
Probably half a million packages are
handled in the New York market every
year. Importers endeavored to intro
duce Indian tea into the American
market, but it found little favor. The
lighter-boded teas which come from
Japan are the favorite brands now, al
though the grrens, imperial, gunpow-
der, young Hyson and Hyson, Twankys,
all of which grow in China, find large
market. The Japanese teas, however,
are not so pungent as the Indian plant.
Most of the Oolongs grow in Formosa,
but the Pingsuey, which is noted for
its cup quality Moyunes, Souchongs
and Congous are of Chinese growth.
English breakfast teas, in fact. are
Congous, although we do get an Indian
tea that is of similar aroma. At one
time these teas could not be sold here.
With the growing trade in the trans
atlantic passenger service, however,
the calls for English breakfast tea be-
came more and more numerous, until
now it is quite an important feature OF
our trade.
''As rule importers receive samples
of shipments before the cargo arrives.
These samples are given to the tea.
tasters, and in this way the quality OF
of the shipment is learned in advance.
The teas are infused by pouring boiling
water on them. The first test is known
as 'nosing the tea. This is done by
the sense of smell and is performed
while the infusion is boiling hot, 50 as
to ascertain the plants aroma. Then
to determine whether or not it holds
up to a full flavor and is smooth ant
fine. it is tasted after the manner EN-.
ployed by wine merchants who tes
wines The aroma of some teas is Sc
light that it passes off in steam, ant
after standing awhile is positively in
sipid, although at first they start will
marked aroma. 1t is the business o.
the tea-taster to discover all this.
often happens that in grading teas !
loss is paid to the importer. The basis
of sales in the tea market is the prices
for the quality offered, and not thei
cost in Japan. All tea is sold b,
weight-133 1-3 pounds, known as
picul, being the standard. 1t range
in price from IS, and $40 pcul to So
and $40.
''Tea-tasting requires long expert
ence, and few persons are adapted l.
the calling 1t requires an acute fast
and keen sense of smell. Besides this
man can be killed by tea poison, tn
fannie acid contained in the tea, al
though suppose coffee causes a hun
bred cases of indigestion and live
troubles where tea is responsible TO
one little headache. However, if yo
are ever tempted to become tea-taster
take my advice and don't. ~ J
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